Ingredients
- 2⅔ cups flour
- 2 tspn baking soda
- 2 tspn baking powder
- 1 cup sugar
- 1 cup brown sugar
- 1 cup oil (canola or vegetable or similar)
- 4 large eggs
- 800g (28oz) sweet potato, peeled and chopped into cubes
- 3 tspn cinnamon
- 2 tspn nutmeg
- 2 tspn mixed spice
- 1 tspn ginger
- ½ tspn salt
- ½ cup brown sugar
- 75g (5 Tbspn) butter, or margarine for dairy free
- 8 large egg whites
- 2 cups sugar
- ½ tspn cream of tartar
- 2 tspn vanilla extract
Recipe Description
These are sweet potato casserole in cupcake form, a favourite on any Thanksgiving table! These cupcakes are perfect for any Fall celebration and have a heavenly cloud of marshmallow frosting on top. The sweet potato really keeps the cupcakes fluffy and moist too without using any butter or anything, which actually makes these cupcakes dairy-free!
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